THE RECIPE JOURNAL · Main Course
Eye of Round Steak Accompanied by Ketchup
This simple and flavorful dish transforms a lean cut into a tender, satisfying meal perfect for any night. Paired with a tangy ketchup sauce, it’s an easy way to enjoy a classic steak dinner with a twist.
FROM THE KITCHEN • Eye of Round Steak Accompanied by Ketchup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flour and salt in a bowl. Press the steak gently into the flour mixture, making sure it’s coated well, then shake off any extra flour. Heat some vegetable oil in a large skillet over medium-high heat. Once hot, add the steak and cook it until it’s nicely browned on all sides, which should take about 5 to 7 minutes. Take the steak out of the skillet and set it aside, then pour off any excess oil. Next, add the ketchup, chopped onion, and water to the skillet, stirring everything together. Return the steak to the pan, lower the heat to medium-low, cover, and let it simmer gently until the meat is tender, around an hour.
Why you’ll love it
This dish is a great way to enjoy a lean cut of beef that is both affordable and flavorful. The simplicity of the ketchup adds a tangy, familiar touch that complements the meat without overpowering it. It’s perfect for a quick and satisfying meal.
How to serve
Serve with a side of mashed potatoes or steamed vegetables to balance the meal. A fresh green salad or roasted carrots can add color and nutrition. Don’t forget a warm dinner roll or crusty bread to soak up any extra sauce.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan or microwave to avoid overcooking. For longer storage, freeze the cooked steak and thaw it overnight before reheating.
